Thursday, March 29, 2012

Hear me out though. It's grain-free faux cornbread -- I used the muffin batter from my "cornbread" stuffing recipe. It's low-carb. And I used nitrate-free organic hot dogs made from grass-fed beef. So, it's a decent compromise. Previously, I had tried making baked corn dogs on a stick, but a lot of the batter fell off in the baking process. So, I decided to go the finger food route and just bake them in mini-muffin trays.

I don't hate at all...in fact, I think I'm in love. While I'm not looking to "cheat", it is super great to have some Paleo-i-fied versions of the stuff I used to eat. Printing this recipe, going to make them next week!

I just made the corn dogs with a twist. I left the hotdogs whole and patted the batter to cover each one on a piece of parchment paper. I then rolled it up and baked for 20 minutes. Then I carefully unwrapped and baked for about 20 minutes longer. all I was missing was the stick.sooooo good.